Pastry Recipes


Pinipig Cookies

Pinipig Cookies

Pinipig are flattened and toasted glutinous rice grains, the Southeast Asian equivalent of Kellogg’s corn flakes. Its name probably derives from the root word piga, which is Tagalog for squeeze.
The rice grains for pinipig are harvested while still young and green. Admittedly, I have never seen fresh green pinipig, not even in the Philippines, because [...]

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Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream

Even if the recipe name sounds like a few rounds of word association, there’s nothing disjointed about the flavors in this ice cream. Fresh strawberries are mashed with sugar to draw out its nectar and folded with cheesecake ice cream. The rich custard base is blended with cream cheese and lightened with lemon zest and [...]

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Hot Cross Buns Recipe

Hot Cross Buns Recipe

English hot cross buns are scented with allspice and baked with dried currants and candied citrus peel. The buns are traditionally enjoyed for breakfast on Good Friday, but that doesn’t keep me from baking these all year round. It’s ready in about three hours so it’s quick as far as yeast rolls go.
The dough is [...]

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Chocolate Cherry Vanilla Ice Cream Cake

Chocolate Cherry Vanilla Ice Cream Cake

Gotta love it when experiments in the kitchen turn out great. I’ve always wanted to do some sort of ice cream cake. With the chocolate cake and vanilla ice cream recipes featured in this month’s Daring Bakers challenge, I came up with this idea. From top to bottom:

Flourless chocolate cake moistened with Kirschwasser (German “cherry [...]

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Tarte Tatin in Vol-au-Vents

Tarte Tatin in Vol-au-Vents

Preparing a Tarte Tatin in this way guarantees a crisp and flaky crust. Unlike traditional Tarte Tatin recipes, the puff pastry crust is baked separately from the caramelized apples. The basket-shaped puff pastry crust is made ahead of time and filled right before serving.
In addition to looking spiffier than the typical brown disk, I think [...]

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Chocolate Rose Water Ganache Tart

Chocolate Rose Water Ganache Tart

Flavors don’t have to be big and bold all the time. Subtlety has its merits but when using rose essence, a light hand is very necessary. It can easily turn the simplest desserts into a mouthful of potpourri — you don’t want to end up with food more appropriate in the bathroom than on a [...]

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Flan de Naranja – Orange Custard

Flan de Naranja – Orange Custard

Flan de Naranja is a light and silky custard dessert topped with soft caramel. Instead of milk or cream, this recipe uses freshly squeezed orange juice brightened with its own zest.
This light, dare I say healthy, flan recipe is also as easy as custard desserts get. There is no need to precook the custard, which [...]

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Pasencia – Filipino Meringue Cookies

Pasencia – Filipino Meringue Cookies

If there is one cookie I’ve had the most of in sheer volume alone, pasencia cookies would easily top the list. This is one of those things you mindlessly snack on while reading a book or waiting for dinner to get done.
This recipe is an easy way to use up those pesky small amounts of [...]

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Easy Pear Tart Recipe

Easy Pear Tart Recipe

Marcella Hazan reassures in her trademark impassioned tone, “Only an active campaign of sabotage could ruin it,” as if to say, “You can’t possibly screw this up, you donkey.” With that in mind, I’ve never had as much confidence in trying out a new recipe.
She insists on using Bosc or Anjou pears and singles out [...]

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Chocolate Mint Bûche de Noël

Chocolate Mint Bûche de Noël

This contemporary version of Bûche de Noël is the perfect opportunity to make something extra festive for Christmas. Instead of a roulade and buttercream icing in the traditional French yule log, this modern take is composed of a silky mousse layered with crème brûlée and crispy chocolate praline.
I decided to set the entire mousse cake [...]

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Angel Food Cake Recipe

Angel Food Cake Recipe

If you’ve ever had bad airline food, looked out from your window seat, and wished you could eat cloud instead, it would probably be a lot like having angel food cake. Light, airy, and sweet, a generous wedge of angel food is interesting enough on its own but even better served with fruits or chocolate.
Its [...]

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Applesauce Spice Cake

Applesauce Spice Cake

When it’s so cold outside that a hot oven is no longer effective in raising the temperature, bake something with spices in it. Cinnamon, cloves, and nutmeg give a sense of comfort and warmth in this recipe for spiced applesauce cake. Served with a hot mug of spiced whatever, preferably heavily spiked with alcohol, it [...]

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Dulce de Leche Recipe

Dulce de Leche Recipe

You know you’re on the right track if your most trusted recipe sources agree on procedures for classics such as this one. This recipe for dulce de leche, a thick caramelized milk sauce essential in South American desserts, is adapted from Alton Brown, Saveur, and Wayne Gisslen.
While the instructions and cooking times differ slightly, all [...]

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Lenguas de Gato – “Cat’s Tongue” Cookies

Lenguas de Gato – “Cat’s Tongue” Cookies

It wasn’t easy growing up the youngest of five siblings. My three older man-brothers took it upon themselves to toughen up my prepubescent self when I got too good at Donkey Kong and Super Mario Bros. Sore thumbs abruptly turned into sore everything when boxing gloves and elbows in the solar plexus during intense games [...]

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Chocolate Brownie Cookies

Chocolate Brownie Cookies

These cookies were originally dubbed “Chocolate Indulgence” before I decided to call it something less cryptic. Whatever you choose to call it, it’s sure to satisfy the worst cravings for chocolate.
The cookies somehow combine the best qualities of brownies and french macarons into one. The center remains soft, moist, and chewy like brownies but the [...]

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Apple Hazelnut Chocolate Cake

Apple Hazelnut Chocolate Cake

This cake reminds me of Iron Chef: Battle Apple and Chocolate. I kept thinking that apples and chocolate can’t possibly pair well because I couldn’t think of any recipes that highlight both ingredients. Think of apple desserts and caramel likely comes to mind. As far as chocolate desserts go, even if many fruits taste great [...]

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Gingersnap Cookies

Gingersnap Cookies

It took several tries to get the crisp texture and cracked tops characteristic of gingersnap cookies, tweaking the recipe a little each time. When I finally noticed that I’ve been mistakenly using baking powder instead of baking soda, it turned out that the original recipe was perfect straight out of the box.
Baking soda is used [...]

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Sachertorte – Austrian Chocolate Cake

Sachertorte – Austrian Chocolate Cake

Sachertorte is the cake for chocolate lovers — a layered chocolate cake filled with apricot jam is coated in chocolate ganache and finished with a chocolate glaze. In this recipe, you can easily tweak the chocolate bittersweetness by using the cacao percentages of your choice in the cake, ganache, and glaze.
Unfortunately, I can’t say how [...]

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Caramel Cake with Caramelized Butter Frosting

Caramel Cake with Caramelized Butter Frosting

After completing this month’s Daring Bakers challenge featuring Shuna Fish Lydon’s recipe for caramel cake, I hereby demote Cake Wrecks from hilarious to merely amusing and witty.
Making cakes is back-breaking work and I’ve learned to appreciate the time and effort involved with all things frosted, regardless of how uninspired, bizarre, or wrong it is. I [...]

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Pumpkin Pavé – Spiced Pumpkin Filling on Streusel

Pumpkin Pavé – Spiced Pumpkin Filling on Streusel

Are your attempts at pumpkin pie dough getting you down? Can’t roll it out because it’s either too tough or crumbly? Is it sticking to your counter and rolling pin even with heavy dustings of flour? Did the crust turn into a soggy mess after baking?
Ditch the pie dough and bake it on streusel instead.
Baked [...]

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Pumpkin Seed Cream Scones

Pumpkin Seed Cream Scones

Cream-based scones are as quick and easy as scones can get. This recipe requires nothing more than cream and any combination of dried fruits and nuts of your choice. There is no waiting for butter to soften at room temperature. There are no eggshells to crack and fish out of your pyrex. It takes about [...]

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Chocolate Éclairs by Pierre Hermé

Chocolate Éclairs by Pierre Hermé

Making pâte à choux has always been intimidating but now that I’ve tried it once, I can’t wait to use it again. Gazing at the colorful options behind glass display cases in local pastry shops, I’m thinking, “I can’t make any of this.” Now I can proudly cross out éclairs, cream puffs, profiteroles, and Paris-Brest [...]

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Pan de Higo – Spanish Fig Cake

Pan de Higo – Spanish Fig Cake

Do you twist Oreos apart and eat the filling by itself? Doing the same filling finagling maneuver with Fig Newtons is a lot messier but I can’t help it. The is-it-cake-or-is-it-cookie sawdust exterior merely gets in the way of fig enjoyment by jamming itself in between teeth and up roofs of mouth. It’s nothing more [...]

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Sables à la Poche Cookies

Sables à la Poche Cookies

The thought of gently clasping a star-tipped pastry bag to make cookies was laughable until fairly recently. It may not seem obvious from posts that involve feats of manual dexterity and shameless whipping, but I am, in fact, a red-blooded male.
While I appreciate any passing mention from fellow bloggers that find my posts somewhat amusing, [...]

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Swiss Meringue with Raspberries and Almonds

Swiss Meringue with Raspberries and Almonds

I’ve never made any form of whipped egg white dessert before but these Swiss meringue cookies surprisingly came out as good as I could hope for. The scent of raspberries permeated the cookie and the slivered almonds added a nice textural contrast to the crisp meringue. The low and slow baking temperature also concentrated the [...]

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Indonesian Nutmeg Tea Cookies – Kue Kering

Indonesian Nutmeg Tea Cookies – Kue Kering

Somehow I ended up bringing home more nutmeg than I can realistically use in a lifetime. I get way too excited when visiting Middle Eastern and Indian groceries and end up buying spices cheap and in bulk. Five pounds of turmeric for the price charged at Whole Foods for a thimble-full? Why the hell not. [...]

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